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Yet Another Flour Question

4boysmom

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4boysmom Apprentice
4boysmom
Posted

I know there have probably been hundreds of flour questions on this forum but....Does anyone have a suggestion for a good already mixed all purpose flour blend? What brand do you use? I know a lot of people mix their own but I 1) do not have room to store a bunch of different flours and 2) do not want to mix my own at this point, but my hubby loves sweets so I need something to bake with. HELP PLEASE!

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Dixiebell Contributor
Dixiebell
Posted

We like Pamala's baking and pancake mix.

sa1937 Community Regular
sa1937
Posted

While it's not just a "flour", I really like Pamela's Baking & Pancake Mix. There are a lot of recipes on the website...muffins, pancakes, cakes, cookies, quick breads, etc.

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Sorry I can't help you with an all-purpose flour since I really do have quite a stash of individual flours and they do take up a lot of room. Of course, I've sorta gone off the deep end. tongue.gif

4boysmom Apprentice
4boysmom
Posted
  • Author

I have used Pamela's Baking and Pancake Mix for some things but have been hesitant to use it in large quantities, like for my cookies or cakes. Plus when I use it for muffins they do not seem to have the same rise as with regular flour, is that normal? Do you add baking powder or soda when using it as a replacement in a recipe that calls for AP flour? I did make some Pecan Pie Muffins with it last week that the whole family liked.

I do not think I am fond or Bob's Red Mill Flour due to all the bean flours in it. It is ok for brownies but not really for muffins or cakes in my opinion.

GlutenFreeManna Rising Star
GlutenFreeManna
Posted

The only ones I have tried so far are King Arthur's and Bisquick. With the King Arthurs you do have to add Xanthan gum. I've only made their pizza crust recipe but it was really, really good.

I have had good success with Pamela's other mixes--(cake mix, cookie mix, etc) I haven't tried the all purpose mix but everyone seems to like it.

scarlett77 Apprentice
scarlett77
Posted

I have used Pamela's Baking and Pancake Mix for some things but have been hesitant to use it in large quantities, like for my cookies or cakes. Plus when I use it for muffins they do not seem to have the same rise as with regular flour, is that normal? Do you add baking powder or soda when using it as a replacement in a recipe that calls for AP flour? I did make some Pecan Pie Muffins with it last week that the whole family liked.

I do not think I am fond or Bob's Red Mill Flour due to all the bean flours in it. It is ok for brownies but not really for muffins or cakes in my opinion.

I use Pamela's Baking mix as my all purpose. Use the chocolate chip cookie recipe on the bag and use butter flavored crisco in place of butter and you almost cannot tell the difference. The muffin recipe I use was actually a regular recipe from a magazine calling for "pancake mix" and have never had any rise issues with it. Since Pamela's already has xanthan gum in it and I believe baking powder you shouldn't need to add extra. I fill my muffin cups to be 2/3 to 3/4 full. Pamela's has a great website with TONS of recipes. I have used her recipe to make donut holes with the panake mix and they were delicious.

Muffin Recipe:

2- 1/2 c Pamela's pancake mix

1/2c sugar

1 egg

2/3c water

1/4c oil

1-1/2c blueberries (works well with chocolate chips too)

Combine pancake mix and sugar in a large bowl. In a separate bowl whisk together egg, water, and oil. Pour liquid into dry and stir until just moistened. Scoop into prepared muffin cups. You can pat the tops with wet fingertips to smooth out the tops before baking. Bake at 400 degrees for 14-16 minutes.

4boysmom Apprentice
4boysmom
Posted
  • Author

Thank you for the muffin recipe. I am going to try that and try several different variations - like maybe pumpkin and chocolate chips.

I want to try this recipe for Chocolate Covered Cherry Cookies II that has the following ingredients. Do you think I should eliminate or reduce the baking powder or baking soda if I use Pamela's?

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scarlett77 Apprentice
scarlett77
Posted

Thank you for the muffin recipe. I am going to try that and try several different variations - like maybe pumpkin and chocolate chips.

I want to try this recipe for Chocolate Covered Cherry Cookies II that has the following ingredients. Do you think I should eliminate or reduce the baking powder or baking soda if I use Pamela's?

MelindaLee Contributor
MelindaLee
Posted

The only ones I have tried so far are King Arthur's and Bisquick. With the King Arthurs you do have to add Xanthan gum. I've only made their pizza crust recipe but it was really, really good.

My first attempt after going gluten-free was with King Arthur's. After that I tried Bob's Red Mill. I much preferred King Arthur's. I now am a flour junkie and have lots... :blink:

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